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Vietnamese Watercress Soup with Pork Spare Ribs: A Nutrient-Packed Favorite
Here’s another soup recipe of mine that features pork spare ribs. I guess you could say I have a thing for pork spare ribs—lol. But in Vietnamese cuisine, the two most commonly used proteins are shrimp and pork, so it’s no surprise that so many traditional soups include one or the other.
This time, I’m making canh xà lách xoong sườn heo, or Vietnamese watercress soup with pork spare ribs. Watercress is considered a superfood, loaded with nutrients and vitamins, and it’s even said to help lower the risk of cancer. So how great is it that you can enjoy all these benefits in a bowl of soup that’s not just healthy but also incredibly delicious?
The broth is light yet rich in flavor, thanks to the pork spare ribs, which slowly release their natural sweetness as they simmer. The ribs become so tender they practically fall off the bone, making each bite melt in your mouth. And then there’s the watercress—slightly peppery, vibrant, and full of fresh, green goodness. Every time I eat this soup, I can’t help but feel a little like Popeye the Sailor Man—lol.
As with most of my Vietnamese soups, I finish it off with my favorite garnishes: chopped green onions and cilantro. They add that final touch of freshness, rounding out the flavors perfectly.
This soup is simple, nourishing, and packed with all the good stuff. It’s one of those meals that makes you feel great after eating it—light yet satisfying, comforting yet wholesome. If you love pork spare ribs as much as I do, this one definitely deserves a spot in your soup rotation!
Watercress with Pork Soup l Canh Xa Lach Son
Ingredients
Marinade:
- 1 ½ lb pork spareribs, cut into one inch pieces
- 1 green onion stalk , white part only, smashed and chopped
- 1 Tbsp fish sauce
- ½ Tbsp mushroom powder
- ¼ tsp sugar
- ¼ tsp kosher salt
- 1 pinch black pepper
Broth:
- 1 Tbsp shallots, peeled, chopped
- 2 cloves garlic, smashed
- 4 quarts water
- 1 Tbsp fish sauce
- 2 Tbsp kosher salt
- 1 Tbsp mushroom powder
- 1 tsp black pepper
- 6 cups watercress, trimmed of stems and cut into thirds
Instructions
- Parboil the pork spareribs to remove impurities, then rinse with water.
- In a small bowl, add cleaned spareribs with all the marinade ingredients.
- Mix together and put aside to let it marinate for 15 minutes.
- In a pot on medium heat, add oil and sauté shallots and garlic for a couple of minutes.
- Add the marinated spareribs along with any any juice and fry for one minute.
- Add water, then fish sauce, salt, mushroom powder and black pepper.
- Bring it to a boil, then reduce heat to a medium low and let it simmer for 45 minutes.
- Remove scum on top as needed.
- After 45 minutes, add watercress and turn the heat high. As soon as it starts to boil, turn off heat and serve.
- You can serve this by itself or with rice. Enjoy!
Nutrition
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